Fruit Juices Using High Pressure Processing

1362 Words6 Pages
Disinfection of Fruit Juices using High Pressure Processing 1. Introduction Until recent decades, unpasteurized fruit juices have been traditionally considered safe in respect to pathogenic microorganisms, due to their acidic conditions (Whitney, 2005). However, with several global foodborne illness outbreaks, various studies have determined that certain bacterial, viral and parasitic pathogens are able to withstand the acidic condition and be potentially infectious. In particular, upon consumption of various types of fruit juices, several infections caused by Escherichia coli O157:H7, Salmonella spp., and even hepatitis A were documented (Mihajlovic et al., 2013). As a consequence, FDA have set HACCP regulations which ensures a 5 log reduction of the specific pathogens present in the juice products (FDA, 2001). Thermal processing is generally the most widely used method for preservation, however it is also known to degrade the taste, quality and nutritional components of the juice products. Many researches has been carried out in order to develop alternative preservation methods. Some of the nonthermal processing technologies include membrane filtration, ultraviolet light, pulsed electric field, high pressure homogenization and high pressure processing (Rupasinghe and Yu, 2012). High pressure processing, HPP also known as high hydrostatic pressure, HHP is proven to meet the FDA requirement of a 5-log reduction of microorganisms without sacrificing the flavour

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